The flavor profile of sour mash corn whiskey is much more suited for the barrel than sweet mash. Traditionally, good white moonshine was made from sweet mash and charter shine was made from sour mash and aged in an oak barrel. Charter refers to the char in the barrel. We will be producing both a white sweet mash corn whiskey moonshine made from 100% malted white Hickory King Corn and a charter shine (barrel aged) made from a 100% White Hickory King Malted, Corn Sour Mashed. For several generations Hickory King and Hickory Cane corn were the only varieties that the mountain people of the Appalachians would use to make white moonshine and charter shine. They believed that yellow corn made inferior whiskey and bourbon so they did not use it to make their good likker. Also many of them used malted corn and Hickory Cane and Hickory King malt well, while Yellow Dent does not. I'm surprised that the malt houses don't seem to know that. Jack Daniels only used Hickory King Corn or Hickory Cane Corn until Lem Motlow came along. Lem switched to yellow dent because of the price and availability.